Thursday, October 18, 2018

Peel the carrots and shred in a food processor. Take shredded carrots and sugar in a pot. Cook for about 15 minutes or until carrots get soft. Stir occasionally. Then, turn the heat off and let it cool for a while.

Meanwhile crush the biscuits in the food processor. Add crushed biscuits in carrot sugar mixture. Also add crushed walnuts and cinnamon (optional). Mix them all together. Use your hands to make small balls a little bigger than cherry. Dip them in coconut or you can serve them with different coatings or just plain.

Combine all the ingredients in a bowl, but eggs and oil. Then stir in beaten eggs and get ready for frying (eggs make the mixture juicy). If your mixture gets juicy, drain the excess water.
In a wide skillet, sizzle oil and drop 1 table spoon of mixture into it. Then press gently to flatten and give a pate shape. Fry both sides till they get golden brown over high medium heat. Place fried Zucchini Fritters over a paper towel to get rid of the excess oil.
Serve Zucchini Fritters cold or warm with garlic yogurt sauce or yogurt.
ENJOY
***This is a vegetarian recipe.

Boil the chicken breast with the chopped carrots until they are both soft and tender with adding 1 tsp salt. When it’s done, pour the remained water in a bowl for using it as the chicken stock in the soup.
After the cooked chicken breast cools a little, cut it into small pieces.
Meanwhile, in a skillet place the butter and sliced mushrooms. You can sprinkle a pinch of salt on them. Saute them on a low-medium heat, till they get soft and tender, for about 8-10 minutes.
In a large pot, add the oil and flour and stir continuously while cooking on low- medium heat, for about 2-3 minutes. When the flour and oil mixture starts to change in color, add milk, salt and the chicken stock when you set apart before. Stir well in order to obtain a smooth creamy soup.
Finally add the chicken pieces, carrots and cooked mushrooms into the soup. Then cook for about 8- 10 minutes stirring occasionally (optional). When it’s done sprinkle with dill on top before serving.
Serve it while still hot or warm.
ENJOY

Heat the oven
to 350 F (180 C). Grease a baking tray or line with cookie sheets.
Using a mixer or your hands mix the butter with sugar until smooth. Once the
mixture is light and fluffy beat in the eggs, then mix in the vanilla and
pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, and
the spices. Slowly beat the flour mixture into the batter and stir in the walnuts
and raisins.

Scoop the
cookie dough by heaping tablespoons onto the prepared cookie sheets or baking
tray and bake for 15-20 minutes, or until the cookies are browned around the
edges. Remove the cookies from the oven and let them cool.

For the crust, mix the butter and sugar with an electric
mixer until light. Combine flour and salt and, with the mixer on low, add to
the butter until just mixed. Take the dough onto a well floured board and
gather into a ball. Flatten the dough with floured hands and press it into the
greased baking sheet, building up a ½ inch edge on all sides. Bake the crust
for about 15 to 20 minutes, until very lightly browned. Let cool on a wire rack
and leave the oven on.For the lemon layer, whisk together the eggs, sugar, lemon
zest, lemon juice, and flour. Pour over the crust and bake for 25 to 30 minutes
or about 5 minutes beyond the point where the lemon filling is set. Let cool to
room temperature.Cut into rectangles/squares and dust with confectioners’
sugar.ENJOY

Melt the butter in a skillet and saute onions for about 3
minutes over medium heat. Stir in the chopped mushrooms and saute 2 minutes.
Then, add the sauerkraut and cook for about 15-20 minutes stirring
occasionally. Sprinkle with salt and pepper (optional) and serve warm/hot.Serves 6ENJOY